A stir-fry of colorful fresh vegetables and pork is just the trick to rid yourself of fatigue caused by the lingering summer heat.
The dish will come out nicely even if you don't have a wok. "The dish will not become sloppy even if you use a non-stick frying pan," says Yoko Munakata of the Better Home Association.
She says the trick is to blanch the vegetables. Blanching softens the smell of the vegetables and shortens the time required to stir-fry them. Serves two.
1 bag (150 grams) green bell pepper (piman)
1/2 bag (120 grams) beansprout
20 grams green onion (naganegi)
150 grams cutoff ends of pork (kiriotoshi)
Seasoning A (1 tsp each of soy sauce, sake, katakuriko starch and cooking oil)
Seasoning B (1 tsp sugar, 2 tsp each of soy sauce and sake, bit of salt and pepper, 1/2 tsp katakuriko starch)
1 Tbsp cooking oil
1 tsp sesame oil
Cut bell pepper in half lengthwise, remove stalk end and seeds. Cut lengthwise into 5 to 6-mm wide slices. Remove fibrous root from beansprout. Slice green onion at an angle.
Cut pork slices into widths of 1 cm. Knead in ingredients of Seasoning A in the above order. Mix Seasoning B in bowl.
Bring 1,000 cc water to a boil in a pot, add 1 tsp each of salt and oil (not listed above) and blanch bell pepper and beansprout for about 30 seconds. Remove swiftly and drain on sieve.
Heat 1 Tbsp oil in frying pan, stir-fry green onion over medium heat. Once aroma rises, add meat and stir-fry while separating the pork slices.
When pork changes color, add bell pepper and beansprout, Seasoning B and stir-fry quickly over higher medium heat. Pour in sesame oil along the side of the pan to add aroma.
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From The Asahi Shimbun's Kashikoi Okazu column
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